How To Toast Pumpkin Seeds

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Cook time:
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  • seeds fresh-scooped from a pumpkin, or any other squash (butternut, delicata, acorn, etc.)
  • olive oil
  • sea salt, to taste
  • dried spices, optional & to taste (smoked paprika, cumin, coriander, cinnamon, allspice)


  1. Preheat oven to 375ºF.
  2. Rinse the seeds in a bowl of water, separating as much of the of stringy squash pieces.
  3. Add the seeds to a pot, size dependent on how many seeds you're cooking. Add enough water to cover the seeds.
  4. Bring to a boil over medium-high heat. Reduce to a vigorous simmer, and cook for 5 minutes, Strain seeds from water. Add to a towel, and rub off excess water.
  5. Line a rimmed sheet pan with parchment paper. Scatter seeds on pan. Add a drizzle of olive oil, sea salt, and spices, if using. Spread seeds into a single layer.
  6. Roast for 10 minutes, stir and spread back into a single layer, Roast for 10 to 15 minutes more, until seeds are dry and crisp.